MAGIC DUST SKIRT STEAK
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
SKIRT STEAK
-
2–3 tbsp Magic Dust seasoning
- 1 full skirt steak (approx. 600–800g), sliced in half
- Optional: chilli oil for topping
Yorkshire Pudding
- 2 eggs
- 75g plain flour
- 85ml milk
- 15ml water
- Pinch of salt
- Beef tallow (½–1 tsp per cupcake mould)
Directions
SKIRT STEAK
Slice the full skirt steak in half to create even portions.
Season generously all over with Magic Dust.
Grill directly over hot charcoal, cooking until the internal temperature reaches 50°C for medium-rare.
Rest the steak for 5 minutes before slicing.
Optional but delicious: spoon a little chilli oil over the steak before serving.
Yorkshire Pudding
Preheat the oven to 225°C.
Using a fork, lightly prick the Yorkshire puddings tray wells (optional step from original method).
Combine eggs, flour, milk, water, and salt in a bowl. Whisk until smooth and lump-free.
Add a small amount of beef tallow into each cupcake tray cavity.
Place the tray into the hot oven for 10 minutes to heat the tallow until shimmering.
Carefully remove the tray and pour the batter evenly into each mould.
Return to the oven and bake for 15–20 minutes until golden, tall, and crisp.